NUTRITION

SERVINGS

INGREDIENTS

1 cup whole grain penne pasta

1 cup cherry tomatoes

1 medium zucchini, sliced

1 medium red bell pepper, chopped

3/4 cup part-skim ricotta cheese

1 piece (4 oz) chicken breast

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

1/2 cup fresh basil leaves

Salt and black pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C)

• 2

  Season chicken breast with salt and pepper. Place on a baking sheet

• 3

  Cut zucchini into half-moons and bell pepper into 1-inch pieces. Leave cherry tomatoes whole

• 4

  On another section of the baking sheet, toss vegetables with half tablespoon olive oil, minced garlic, salt, and pepper

• 5

  Place the baking sheet in the oven. Cook chicken for 22-25 minutes or until internal temperature reaches 165°F

• 6

  Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized

• 7

  Meanwhile, bring a large pot of salted water to boil and cook penne according to package directions until al dente

• 8

  Reserve 1/2 cup of pasta cooking water before draining

• 9

  Let chicken rest for 5 minutes, then slice into strips

• 10

  Return pasta to the pot and add roasted vegetables, sliced chicken, remaining olive oil, and half of the fresh basil

• 11

  If needed, add a splash of reserved pasta water to create a light sauce

• 12

  Gently stir to combine, then divide into serving bowls

• 13

  Top each portion with dollops of ricotta cheese

• 14

  Garnish with remaining fresh basil leaves and serve immediately